Saumagen, lit. “sow’s stomach”, is a regional speciality of the Rhineland-Palatinate.
3 lbs. pork, neck and shoulder meat
3 lbs. blanched potatoes
3 lbs. minced pork (or meat from a bratwurst sausage)
2-3 tbsp. salt
1/2 tsp. black pepper
1/2 tsp. nutmeg
1 tsp. dried marjoram
1/2 tsp. ground coriander
1/2 tsp. ground cloves
1/2 tsp. dried thyme
1/2 tsp. ground cardamom
1/2 tsp. dried basil
Ground bay leaves, to taste
3 tbsp. diced onions
1 whole sow’s stomach (order in advance from butcher)
2 tbsp. clarified butter
1. Cut the pork meat into cubes. Peel potatoes and cut into small cubes. Mix the pork cubes, potatoes and the minced pork together and season to taste with the herb mixture.
2. Wash the sow stomach thoroughly under running cold water; pat dry. Tie two of the openings with kitchen string. Through the third opening, fill the stomach with the stuffing. When full, tie this opening as well.
3. Bring a large pot of salted water to a boil. Reduce heat and place stomach into the water. Simmer for 3 hours. Don’t let the water boil.
4. After 3 hours, remove the stomach from the pot, drain and serve, cutting into slices. Or, if you like, place the clarified butter in a large skillet, then cook the stomach on all sides. Place in an oven preheated to 400 degrees F and bake until crisp. Serve with farmer bread, creamy mashed potatoes, sauerkraut and local Palatine wine.
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